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Publications by Costas G. Biliaderis
Impact of Acidification and Protein Fortification on Thermal Properties of Rice, Potato and Tapioca Starches and Rheological Behaviour of Their Gels
Food Hydrocolloids
Chemistry
Chemical Engineering
Food Science
Related publications
Microwave Radiation and Protein Addition Modulate Hydration, Pasting and Gel Rheological Characteristics of Rice and Potato Starches
Carbohydrate Polymers
Organic Chemistry
Polymers
Materials Chemistry
Plastics
Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels
International Journal of Food Science
Food Science
Rheological, Thermal and Textural Properties of Starch Blends Prepared From Wheat and Turkish Bean Starches
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Influence of Acidification on Dough Rheological Properties
The Effect of Structural Properties on Rheological Behaviour of Starches in Binary Dimethyl Sulfoxide-Water Solutions
PLoS ONE
Multidisciplinary
The Effect of Tribomechanical Micronization and Activation on Rheological, Thermophysical, and Some Physical Properties of Tapioca Starch
International Journal of Carbohydrate Chemistry
Physicochemical Properties of Acetylated Fractionated Potato Starches
Journal of Applied Glycoscience
Tapioca and Rice Flour Cookies: Technological, Nutritional and Sensory Properties
Ciencia e Agrotecnologia
Soil Science
Veterinary
Crop Science
Food Science
Animal Science
Zoology
Agronomy
Effects of the Degree of Saponification and Concentration on the Thermal and Rheological Properties of Poly(vinyl Alcohol)-Dimethyl Sulfoxide-Water Gels
Polymer Journal
Polymers
Materials Chemistry
Plastics
